70 % Cabernet Franc, 30 % Merlot
Harvest & Vinification:
After harvesting by hand, the grapes are pressed in order to extract the juice. The juice is then returned to stainless steel vats where the alcoholic fermentation takes place. In order to extract maximum aromas, the temperature is maintained between 15 and 16 ° C throughout the alcoholic fermentation. This alcoholic fermentation lasts an average of 15 days.
The second fermentation takes place in bottle according to the Champagne ‘Méthode traditionelle’.
In bottle on its lees
Gold medal winner in French National Crémant Competition
Pretty pale salmon dress, with a light mousse and very fine bubbles. The nose evokes acidulous red fruits (currant, raspberry, blackcurrant), as well as the crust of fresh bread. The palate is fresh, lively and well balanced, with a pleasant fruity length.
Desserts, fresh fruit salad, pear tart and almond cream